Thursday, July 20, 2017

Bacon, Egg & Hash Brown Casserole

20-ounce bag frozen, shredded hash browns (I used Trader Joe’s)
8 slices thick-cut bacon, cooked and coarsely chopped
8 ounces shredded cheddar cheese
6 green onions, sliced thin
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking oil (to lightly coat slow cooker)
Optional toppings: Fresh salsa, hot sauce & avocado

How to make it

Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese, and onion.

In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.

Monday, July 10, 2017



2½ pounds Idaho® Yukon Gold or Yellow Finn potatoes, scrubbed, cut into bite-sized chunks.
5 tablespoons olive oil, divided
4 precooked spicy sausages of your choice (12 ounces) cut crosswise into ¼ inch slices
2 bell peppers, any color, seeds and ribs removed, cut into ½ inch strips
2 medium yellow onions, peeled, halved, and cut into ½ inch slices
¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off
3 teaspoons kosher salt, divided
1 teaspoon Aleppo pepper (or substitute fresh ground black pepper)
2-3 tablespoons pomegranate molasses (or substitute balsamic vinegar)


Put the potatoes into a large pot, and cover with water by 2 inches. Stir in a teaspoon of salt. Set the pot over high heat. As soon as it comes to a boil, lower to a gentle boil and set your timer for 10 minutes, until potatoes are cooked but not falling apart. Drain and set aside.
While the potatoes are cooking, heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Add sausages and cook, flipping occasionally, until browned on both sides, about 4 minutes. Transfer to a small bowl and set aside. (don't wash the skillet - you'll use it for the peppers and onions)
Put an additional tablespoon of oil in the skillet. Add the onions and peppers and cook, stirring occasionally, until they are softened and browned in spots, about 7 minutes. Remove from heat but keep on the stove. Sprinkle with 1 teaspoon of salt and ¼ teaspoon pepper.
Fill a medium pot halfway with water and bring to a boil. Drop the green beans in to blanch them. Once the water returns to boil, set the timer for 2 minutes. Drain and plunge beans into cold water to stop the cooking process. Drain and set aside.
Add the sausages, green beans and potatoes to the skillet with the onions and peppers. Drizzle 3 tablespoons olive oil and pomegranate molasses (or balsamic) on top. Season with 1 teaspoon salt and ¾ teaspoon pepper. Toss everything gently to combine, over a medium flame, until heated through. Season, to taste, with salt and pepper. Divide among 5 bowls or plates. Enjoy!
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Crock pot Sausage with Peppers and Onion

1 lb Sweet Italian Sausage (could also use hot sausage if desired)
1 Green Pepper Sliced
1 Red Pepper Sliced
1 Onion Sliced
1 Can Crushed Tomatoes

How to make it:

Brown sausage in a skillet on the stove.  Once browned place in a crock pot and cover with veggies and tomatoes.  Turn to high and cook for 4-6 hours.  Check occasionally to make sure it isn't too dry.  You may desire to add a tablespoon of water to the sauce.

SlowCooker Pizza Meatballs


2 1/4 lb lean (at least 80%) ground beef
1 egg, slightly beaten
3/4 cup Progresso™ Italian style bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz mozzarella cheese, cut into 1/2-inch cubes
2 jars (28 oz each) pizza sauce
Olive oil
2 (6 oz) cans Pillsbury™ Grands!™ Jr. Golden Homestyle™ refrigerated buttermilk biscuits

How to make it:

Line large cookie sheet with sides with cooking parchment paper or foil.
In large bowl, thoroughly mix 2 1/4 lb lean (at least 80%) ground beef, 1 slightly beaten egg, 3/4 cup Progresso™ Italian style bread crumbs, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper with hands. For each meatball, shape about 1 1/2 tablespoons beef mixture into a ball, flatten into small patty, place 1 cube (1/2 inch) mozzarella cheese in center, then shape beef around cheese to fully enclose. Reshape into a ball; place on cookie sheet. Repeat with remaining beef mixture and cheese cubes.
Pour 1 jar (28 oz) pizza sauce into slow cooker. In 10- or 12-inch skillet, heat about 2 tablespoons olive oil over medium-high heat just until oil begins to smoke. Sear about 8 meatballs at a time by cooking just 1 to 2 minutes on each side. After each batch is browned, place in slow cooker.
Once all meatballs are seared and placed in slow cooker, top with remaining 1 jar (28 oz) pizza sauce. Cover; cook on Low heat setting 6 to 8 hours.
When meatballs are finished cooking, keep slow cooker on “Warm” or lowest heat setting while preparing biscuit bowls. Heat oven to 375°F. Turn 12-cup muffin pan over; lightly spray backside with cooking spray. Separate 1 can (12 oz) Pillsbury™ Grands! Jr.™ Golden Homestyle refrigerated buttermilk biscuits into 10 biscuits. Shape each biscuit over upside-down muffin cup.
Bake 10 minutes or until golden brown. Cool biscuit cups on pan; remove from muffin cups. Serve meatballs inside biscuit bowls.

Baked potato,zucchini,yellow squash,tomato

2 medium potato
2 medium yellow squash
2 medium zucchini
2 medium tomato
2 onions, thinly sliced
2 cloves garlic, minced
fresh thyme
olive oil
grated parmesan

How to make it:

Using mandelin slicer(optional), slice all the veggies.
Heat oil,fry onions and garlic in a pan until caramalised
In baking dish, add the caramalised onions on the bottom first
Arrange the veggies one over the other separately, so that you could arrange easily in the baking dish
Sprinkle some fresh thyme. Drizzle with olive oil,season with salt, pepper. Cover with foil.
Preheat the oven at 400 c. Bake the dish for 35 to 40 mins.
Remove frm the oven, let it cool fr 5 mins without removing the foil
Put the oven after seasoning with some parmesan and broil fr 3 mins.

Meatball Sub Bake

24 frozen meatballs
1 roll biscuit dough
1 jar marinara sauce
2 cups shredded mozzarella cheese

How to make it:

35 mins
Preheat oven to 375°F
Cut the buiscuits into 8 pieces and place them in the pan.
Once done cutting biscuits then cover in sauce and use a spatula to mix them up in the sauce so all of them are evenly covered.
Take the meatballs and place them right ontop the biscuits pushing them down a little bit.
Take your mozzarella and cover the dish with the whole 2 cup package.

Shrimp Etouffee


¼ cup butter
¼ cup all-purpose flour
1 cup chopped onion
½ cup sliced celery
½ cup chopped green peppers
2 tbsp minced garlic
2 tbsp. fresh thyme
2 cup chicken broth, low sodium
1 ( 14.5 ounce) can diced tomatoes, drained
1 tbsp. cajun seasoning
1 tbsp. worcestershire sauce
2 pound shrimp, peeled and deveined
2 tsp. hot sauce
Salt and pepper to taste
1 tbsp. butter
2 tsp. fresh lemon juice
¼ cup chopped scallions (green onions)
2 tbsp. fresh parsley
2 cups chicken broth, low sodium
2½ cups brown rice (I used instant)


Season shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use.
Melt the butter in a large sauce pan over medium heat, cook until melted; add the flour, whisking constantly until dark brown (color of peanut butter), about 10 minutes.
Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
Add the garlic and thyme and cook for a minute.
Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.
Add the shrimp and cook until cooked, about 5 minutes.
Season with hot sauce, salt and pepper to taste.
Mix in the butter, lemon juice, green onion and parsley.
To make rice:
Bring 2 cups chicken broth to a boil. Stir in rice, bring to a bowl, lower heat to low and simmer for 5 minutes. Fluff with a fork. (I started the rice when the Shrimp Etouffee was simmering for 20 minutes)
Evenly divide rice and Shrimp Etouffee between 6 bowls.